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Granola

Granola goes awesome on yogurt. One time, I baked it too long. This made it extra crispy and it had an extra nutty flavor. It was good on yogurt but too crunchy for eating. This is a rather ingredient heavy recipe, but so worth it. And naturally if your family doesn’t like something substitute or remove it all together. Except the oats, cause that sort of makes it not granola, but gooey-toasted trail mix (actually that sounds pretty tasty). Like I said one time I baked it too long, so don’t be surprised if the recipe doesn’t come out perfect for you the first time. granola has a little bit of feel to it. And it really is so worth it. You get all the wholesome goodness by making your own granola. So give it a try.

Ingredients

8 cups rolled oats

1½ cups quinoa

1 cup sunflower seeds

1 cup finely chopped almonds

1 cup finely chopped pecans

¾ c coconut shredded

2 cups sweetened dried cranberries

1 cup dried pineapple, papaya, cherries, berries, apricots, coconut

1 teaspoons salt

½ cup maple syrup

¾ cup honey

1 tablespoon vanilla extract

½ c canola oil

Instructions

Preheat the oven to 325 degrees.

Line two large baking sheets with parchment or aluminum foil.

Combine the oats, quinoa, sunflower seeds, coconut, almonds, and pecans in a large bowl.

Stir together the salt, brown sugar, maple syrup, honey, oil, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets.

Bake in preheated oven until crispy and toasted, about 20 minutes.

Stir once halfway through. Cool, then stir in the cranberries and fruit. before storing in an airtight container.